We are aroun 30ºC (86F) now in Valencia Spain, with a lot of humidity, so I play with the fridge during the entire process to keep the dough around 24-25ºC (75F)
Form the batards –> 22h at 4ªC
Baked in a dutch oven, first 22min covered 250ºC + 22min uncovered 220ºC + 10min outside 190ºC fan forced + 10min oven turned off with the door a tad open.
southside_jim
I’d be proud of that one
plooperbooper
Beautiful loaf
WillTheGeek
Same for me: this summer I’ve been baking a lot, and my loaves are getting there. Not as beautiful as yours, but they are getting there 🙂
4 Comments
Method:
100% flour
20% Semola Rimacinata + 80% Strong Bread Flour
76% Water
20% Levain
2,1% Salt
Autolysis flours + water –> 3h
Add levain, Slap & fold 2min –> 30min
Add salt, Slap & fold 2min –> 30min
Strong Fold –> 30min
Laminated –> 45min
1st Coil Fold –> 1h
2nd Coil Fold –> 1h
3rd coil fold –> 2h
We are aroun 30ºC (86F) now in Valencia Spain, with a lot of humidity, so I play with the fridge during the entire process to keep the dough around 24-25ºC (75F)
Form the batards –> 22h at 4ªC
Baked in a dutch oven, first 22min covered 250ºC + 22min uncovered 220ºC + 10min outside 190ºC fan forced + 10min oven turned off with the door a tad open.
I’d be proud of that one
Beautiful loaf
Same for me: this summer I’ve been baking a lot, and my loaves are getting there. Not as beautiful as yours, but they are getting there 🙂